Oriental Noodles with Beef & Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1 1/2 tablespoons low sodium soy sauce

1 1/2 cups mushrooms, sliced

1 cup green onion, chopped

1/2 teaspoon chili paste

8 ounces cellophane noodles

1 green bell pepper, cut julienne

3/4 lb flank steak

1 tablespoon hoisin sauce

1 sweet red pepper, cut into julienne strips

to taste vegetable oil cooking spray

2 teaspoons vegetable oil, divided

1/2 cup canned chicken broth, undiluted

2 tablespoons canned chicken broth, undiluted

1 tablespoon garlic, minced

Directions:

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/2-inch-thick slices; set aside.
2. Combine chicken broth and next 3 ingredients in a small bowl; stir well and set aside.
3. Coat a wok or large nonstick skillet with cooking spray; add I teaspoon oil. Heat at medium-high (375degree) until hot. Add peppers, and stir-fry 1 minute.
4. Add 1/4 cup green onions and garlic; stir-fry 1 minute. Remove vegetables from wok; keep warm.
5. Add remaining 1 teaspoon oil to wok; heat at medium-high until hot. Add steak and mushrooms; stir-fry 2 minutes.
6. Add cooked noodles, and toss well. Add chicken broth mixture and vegetable mixture; stir well.
7. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.
8. Sprinkle with remaining 1/4 cup chopped green onions.

By RecipeOfHealth.com